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Accent

Berry

Cluster

Leaf

Aromatic

Teinturier

false

false

Skin  Thickness

Budding

Ripening

Piwi

true

Aroma and Taste

Sugar

Acidity

Tannins

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Terroir

Climate

[CLIMATE]

Soil

[SOIL]

Specie

VITIS VINIFERA LINNÉ SUBSP. SATIVA (DE CANDOLLE) HEGI

Sex

Cross

Accent

Germany

Germany

red grape bunch with 2 leaves black & white full view pencil style without crop.jpg
Accent
  • Type

    Cross

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    X

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    Selection

    Forschungsanstalt Geisenheim

    Hochschule Geisenheim University Institut für Rebenzüchtung

    1982-2007

  • Accent grape variety is a fictional grape often used for creating balanced, medium-bodied wines:

    ---

    ### **Accent Grape Variety: Technical Profile**

    #### **General Overview**

    - **Category**: Vinifera Hybrid

    - **Primary Usage**: Still and sparkling wines

    - **Color**: Light-to-medium ruby red for reds; pale straw for whites (depending on variant)

    - **Origin**: Developed through crossbreeding in Mediterranean regions

    ---

    #### **Viticultural Characteristics**

    - **Climate Suitability**:

    - Prefers temperate climates with moderate rainfall.

    - Thrives in Mediterranean and continental zones.

    - **Growing Season**:

    - Bud Break: Early April

    - Harvest: Late September to early October

    - **Yield**:

    - Moderate to high, typically 5-8 tons/acre.

    - **Soil Preferences**:

    - Tolerant of sandy loam and limestone soils.

    - Optimal growth in well-drained, slightly acidic to neutral pH soils.

    - **Disease Resistance**:

    - High resistance to powdery mildew and botrytis.

    - Moderate sensitivity to downy mildew.

    - **Canopy Management**:

    - Requires regular pruning to balance leaf-to-fruit ratio.

    - Moderate vigor, requiring minimal intervention.

    ---

    #### **Enological Characteristics**

    - **Sugar Content**: 22-24° Brix at harvest

    - **Acidity**: 5.5-7.0 g/L (tartaric acid)

    - **pH**: 3.2-3.5

    - **Aroma Profile**:

    - Reds: Notes of red cherries, cranberries, and subtle herbal undertones.

    - Whites: Aromas of citrus, green apple, and white flowers.

    - **Tannin Profile**:

    - Reds: Soft, silky tannins with medium intensity.

    - Whites: Typically absent or very low.

    - **Alcohol Potential**: 11.5-13.5% ABV

    ---

    #### **Winemaking Notes**

    - **Fermentation**:

    - Reds: 7-12 days on skins, often fermented at 24-28°C.

    - Whites: Cool fermentation at 16-18°C to retain aromatic compounds.

    - **Aging**:

    - Reds: Suitable for oak aging (6-12 months), emphasizing structure and complexity.

    - Whites: Often bottled young to preserve freshness but adaptable for light oak aging.

    - **Blending Potential**:

    - Reds: Frequently blended with Syrah or Grenache for added body.

    - Whites: Pairs well with Viognier for aromatic enhancement.

    ---

    #### **Market Position**

    - **Unique Selling Point**: Versatility for single-varietal wines and blends.

    - **Consumer Appeal**: Easy-drinking wines with balanced structure and vibrant aromatics.

    - **Target Audience**: Enthusiasts seeking approachable yet nuanced wines.

    Let me know if you'd like adjustments or additional details!

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  • [VARIETIES_#]

Reference

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